These Monster Cheesecake Squares are a dreamy blend of creamy cheesecake and rich, indulgent flavors. With a velvety smooth filling and a buttery graham cracker crust, every bite is a perfect balance of sweet and tangy. The recipe comes together in just 15 minutes of prep, making it surprisingly simple for such a decadent treat.
After baking for 1 hour, the cheesecake sets into a luscious texture that’s both firm and melt-in-your-mouth tender. A 6-hour chill ensures it’s perfectly cool and refreshing, ideal for satisfying your sweet tooth.
Each square is a delightful mix of textures, from the crunchy crust to the silky cheesecake layer. Topped with colorful sprinkles or chocolate drizzle, these bars are as fun to look at as they are to eat. At just 262 calories per serving, you can indulge without guilt. Whether for a party or a cozy night in, these squares are sure to impress. The 7-hour total time is well worth it for a dessert that’s both show-stopping and irresistibly delicious.
Ingredients for Monster Cheesecake Squares
- Crust:
- 25 Oreos (or any chocolate sandwich cookies)
- 4 Tbsp butter, melted
- Cookie Dough:
- 1 stick butter, softened (unsalted preferred)
- 1 cup brown sugar, packed
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 ½ cups flour
- 1 (3.4 oz) packet instant butterscotch pudding mix (vanilla pudding can be substituted)
- 1 tsp baking powder
- 1 tsp corn starch
- ½ tsp salt
- ¾ cup chocolate chips
- ¾ cup mini baking M&Ms (or any small candy-coated chocolates)
- Cheesecake:
- 4 (8 oz) packages cream cheese, softened
- 1 cup sugar
- ½ cup sour cream
- 3 eggs
- 1 tsp vanilla extract
Step-by-Step Instructions
- Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 13×9 inch pan with foil, leaving enough overhang on the sides for easy removal later.
- In a food processor, pulse 25 Oreos and 4 Tbsp melted butter until combined. Press the mixture evenly into the bottom of the prepared pan using the back of a spoon.
- Make the Cookie Dough:
- In a KitchenAid or with a hand mixer, cream 1 stick softened butter, 1 cup brown sugar, and ¼ cup granulated sugar until light and fluffy.
- Add 1 egg + 1 egg yolk and mix until well combined. Stir in 1 tsp vanilla extract.
- In a separate bowl, whisk together 1 ½ cups flour, 1 packet instant butterscotch pudding mix, 1 tsp baking powder, 1 tsp corn starch, and ½ tsp salt.
- Gradually add the dry ingredients to the butter mixture on low-medium speed until just combined. Fold in ¾ cup chocolate chips and ¾ cup mini M&Ms. Set aside.
- Prepare the Cheesecake Batter:
- In a clean KitchenAid or with a hand mixer, beat 4 (8 oz) packages of softened cream cheese until smooth. Add 1 cup sugar and beat until well combined.
- Mix in ½ cup sour cream and 1 tsp vanilla extract until just combined.
- On low speed, add 3 eggs one at a time, mixing until just incorporated after each addition.
- Assemble and Bake:
- Take about half of the cookie dough and scatter small pieces (½”-1 ½”) over the Oreo crust in the pan.
- Pour the cheesecake batter over the cookie dough layer.
- Scatter the remaining cookie dough in small pieces over the cheesecake batter, pressing lightly into the batter.
- Bake for 45-50 minutes. The edges should be set, and the center should jiggle slightly but spring back when touched (it should not be liquid).
- Cool and Chill:
- Allow the cheesecake to cool on the stovetop for at least 1 hour. Transfer to the refrigerator and chill for at least 6 hours or overnight before cutting into squares and serving.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Monster Cheesecake Squares with a drizzle of caramel sauce or a dollop of whipped cream. For a festive touch, sprinkle extra mini M&Ms or crushed Oreos on top. Serve with a side of fresh berries like strawberries or raspberries for a refreshing contrast to the rich flavors.
Storage Secrets: Keeping It Fresh
Store your cheesecake squares in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual squares in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving for the best texture.
Time-Saving Tips for Busy Bakers
To save time, prepare the cookie dough and cheesecake batter ahead of time and refrigerate them separately. When ready to bake, assemble the layers and pop it in the oven. You can also use pre-crushed Oreos for the crust to skip the food processor step.
Equipment Essentials: Tools You’ll Need
Make sure you have a 13×9 inch baking pan, aluminum foil for easy removal, and a stand mixer or hand mixer for creaming the ingredients. A food processor is handy for the Oreo crust, but a zip-top bag and rolling pin work too!
Common Questions Answered
Wondering if you can swap the butterscotch pudding mix?
Try vanilla or chocolate pudding for a different flavor twist. For a nut-free version, skip the M&Ms or use a nut-free alternative. If the center jiggles slightly after baking, it’s normal—it will set as it chills.
Monster Cheesecake Squares
Ingredients
Crust
- 25 Oreos
- 4 Tbsp butter melted
Cookie Dough
- 1 stick butter softened
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla
- 1 ½ cup flour
- 1 3.4 oz packet instant butterscotch pudding mix
- 1 tsp baking powder
- 1 tsp corn starch
- ½ tsp salt
- ¾ cup chocolate chips
- ¾ cup mini baking M&Ms
Cheesecake
- 4 8 oz packages cream cheese softened
- 1 cup sugar
- ½ cup sour cream
- 3 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F. Line 13×9 pan with foil (enough so that foil hangs over 9″ sides–this will make it easier to lift out of the pan and cut once the squares are finished)
- In food processor, pulse Oreos and melted butter until combined.
- Press Oreo/butter mixture evenly into the bottom of prepared pan with the back of a spoon.
- In KitchenAid (or with hand mixer) cream butter and sugars.
- Add egg and egg yolk until well-combined.
- Stir in vanilla.
- In separate, medium-sized bowl combine flour, pudding mix, baking powder, corn starch and salt.
- Gradually, with mixer on low-medium speed, stir flour mixture into butter mixture.
- Stir in chocolate chips and M&Ms. Transfer to another bowl and set aside, clean your KitchenAid bowl and paddle to make the cheesecake batter.
- Take approximately ½ of the cookie dough and scatter approximately ½”-1 ½” pieces over the crust in the prepared pan. Set aside.
- In KitchenAid (or with hand mixer), cream cream cheese. Add sugar and beat on medium-speed until well-combined.
- Add in sour cream, stirring until just combined.
- Stir in vanilla.
- With mixer on low speed, add in eggs one at a time, stirring until just combined.
- Pour cheesecake batter into prepared pan over cookie dough.
- Scatter the remaining cookie dough (you will probably have to break off pieces of the dough to the desired size) over the top of the cheesecake batter, pressing slightly into the batter.
- Transfer to oven and bake for 45-50 minutes (edges should be set, center may jiggle slightly but should spring back if lightly touched and should not be liquid).
- Allow to cool on stovetop for at least one hour before transferring to refrigerator and allowing to chill for at least 6 hours before cutting and serving.